| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast, trimmed well and diced |
| 3 |
|
Cloves of garlic, diced or sliced thin |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 2 |
|
Pinches of dried sage |
| 1 |
lg |
Portabello mushroom, cleaned and diced |
| 3 |
oz |
Bleu cheese, crumbled |
| 4 |
oz |
Fresh fettucini (i used garlic-basil) |
INSTRUCTIONS
had a most wonderful dinner tonite ... thought i'd pass it along. These
portions are for serving 1, maybe 2 tops.
Cook the pasta in lightly salted water until al dente, strain and set
aside.
Melt the butter in a pan on medium-high heat, add the garlic and sautee
lightly. Then add the chicken and the sage and cook until the chicken is
about 1/2 done. then add the mushrooms and the olive oil. cook till chicken
is just tender and add the bleu cheese and toss well over medium heat,
melting the cheese lightly.
I like to add the pasta back into the skillet, with the cheese-chicken
mixture, so it gets coated well and warmed up, then serve directly onto the
plate with generous portions of crusty french bread. I topped with diced
scallion, too.
Drank a Beringer Howell Mountain Merlot (91) with this and it was FAB!!! I
am munching the rest of the cheese with some crackers while sippin' the
rest of the wine right now!!!
Posted to FOODWINE Digest 18 Feb 97 by Patrick Gerding
<winestwd@HUB.OFTHE.NET> on Feb 18, 1997.
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